Móré, Mariann, Zoltán Győri, and Péter Sipos. “The Relationship Between Gluten Proteins and Baking Quality”. Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 117–122. Accessed October 19, 2021. https://ojs.lib.unideb.hu/actaagrar/article/view/2465.